Spiced Marshmallows

This recipe would be very good with hot chocolate on a cold winter night. I found this recipe in the christmas copy of the las vegas review journal newspaper. It is from chef bradley ogden from caesars palace.

Steps

Mix in a heavy-bottomed noncorrosive 2-quart saucepan the sugar , corn syrup and 3 / 4 cup of the water.

Place over medium heat and using a candy thermometer cook to 260 degrees.

In a bowl , bloom the gelatin sheets in the remaining 3 / 4 cup of cold water for 5 minutes.

Stir the dissolved gelatin into the 260 degree sugar mixture.

Remove from heat and set aside.

Let cool for 5 minutes.

In a large mixing bowl using an electric mixer , beat the egg whites until they form stiff peaks.

Slowly pour the gelatin mixture into the egg whites.

Add spices.

Beat until cool , about 12 minutes.

Sift the powdered sugar and cornstarch into a bowl.

Using 1 / 4 of the sugar mix and the sifter , dust a 17 x 11 inch cookie sheet.

When the egg white mix is cooled , pour onto the cookie sheet and smooth out with a pastry spatula.

Allow to sit for about one hour.

Then , using kitchen shears , cut marshmallows into appropriate size.

Coat marshmallows with remaining sugar / cornstarch mixture.

Ingredients

granulated sugar, corn syrup, water, gelatin, egg whites, allspice, nutmeg, cinnamon, powdered sugar, cornstarch